With olive oil, artichoke hearts, fresh lemon juice, and green onions, this Mediterranean spin on crab salad is lighter and tastier.
12 ounces canned lump crabmeat, rinsed and drained well
2 celery stalks, finely chopped
1 large avocado, diced
½ red bell pepper, finely chopped
2 tablespoons green onion, chopped
2 tablespoons artichoke hearts, chopped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon lemon juice
Recipe and photo courtesy Dish on Fish
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